Linguine with Crema di Noci

Tossing in some chopped walnuts adds extra flavor and a nice crunch to this creamy dish.

Ingredients

8 ounces uncooked linguine

1/2 cup walnut halves

1/2 teaspoon salt

2 garlic cloves, peeled and halved

1/2 cup 2% reduced-fat milk

1/4 teaspoon freshly ground black pepper

1/4 cup grated fresh Romano cheese

Nutritional Information

Calories 330

Fat 11.2g

Satfat 2.4g

Protein 12.7g

Carbohydrate 46.2g

Fiber 2.7g

Cholesterol 9mg

Iron 2.3mg

Sodium 384mg

Calcium 129mg

Calories 330

Fat 11.2g

Satfat 2.4g

Protein 12.7g

Carbohydrate 46.2g

Fiber 2.7g

Cholesterol 9mg

Iron 2.3mg

Sodium 384mg

Calcium 129mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook pasta according to package directions, omitting salt and fat.

Step 3

While pasta cooks, place walnuts in a single layer on a baking sheet. Bake at 350° for 8 minutes or until toasted. Place 1/3 cup hot walnuts, salt, and garlic in a food processor; process until nuts are finely ground. Microwave milk at HIGH 1 minute or until hot. Add hot milk to food processor; process until smooth. Chop remaining walnuts.